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Creamy Cabbage Casserole: A Cozy Comfort-Food Favorite

Creamy Cabbage Casserole

Tender cabbage and onion are folded into a creamy mayonnaise and condensed mushroom soup sauce, then baked beneath sharp Cheddar and buttery crumbs. This cozy casserole serves 6–8 and makes a comforting dinner or holiday side dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Cabbage Filling
  • 1 medium head, about 2 to 2 1/2 lb medium green cabbage, chopped into bite-size pieces
  • 1 medium medium yellow onion, chopped
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Creamy Sauce
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 3/4 cup shredded sharp Cheddar cheese
Topping
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup crushed buttery crackers, such as Ritz, or plain breadcrumbs
  • 1/4 cup remaining shredded sharp Cheddar cheese
Optional
  • 1/4 teaspoon garlic powder
  • 2 tablespoons grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish.
  2. Melt 2 tablespoons of unsalted butter in a large skillet. Add the chopped onion and cook for 4–5 minutes, until softened.
  3. Add the chopped cabbage, salt, and black pepper. Cook for 6–10 minutes, stirring occasionally, until the cabbage begins to wilt but is not completely soft.
  4. In a large bowl, stir together the condensed cream of mushroom soup, mayonnaise, and 3/4 cup of the shredded Cheddar. Stir in the optional garlic powder if using.
  5. Fold the wilted cabbage and onion into the creamy mixture. Transfer everything to the greased baking dish and spread it evenly.
  6. Melt the remaining 2 tablespoons of butter and combine it with the crushed crackers or breadcrumbs. Sprinkle the buttery crumbs and remaining 1/4 cup Cheddar over the casserole.
  7. Bake uncovered at 350°F for 35–45 minutes, until the edges are bubbling and the top is golden. Rest the casserole for 5–10 minutes before serving.

Notes

Wilt the cabbage before mixing it with the sauce to reduce excess moisture. For a richer topping, add Parmesan with the crumbs or add the crumb-and-cheese topping during the final 10–15 minutes if it begins to brown too quickly. Refrigerate leftovers and reheat until hot.